Garden Fresh, Creamy Tomato Basil Soup Recipe

I LOVE soups in the Fall. It is starting to get a bit chilly outside, and when dinner comes around you need something that will warm you from the inside out.

I’m a big fan of tomato soup and I’ve been searching for a while for a creamy tomato basil soup recipe that really hits the spot. And, I think I’ve found it!

This month for our Pinerest Remakes hop I thought it would be fun to do a copycat recipe of a copycat recipe. 🙂

I used this Copycat Panera Creamy Tomato Basil Soup recipe. I do, however, have a confession to make. I’ve never actually had the Panera Creamy Tomato Basil Soup, so I can’t vouch for how accurate it is. What I can vouch for is that my remake of it will knock the socks off anyone who eats it!

There are a few key differences in my Garden Fresh, Creamy Tomato Basil Soup Recipe. I used garden fresh (meaning fresh from our own garden), organic tomatoes and basil, *and* I added garden fresh carrots. I also cut the amount of cream by just a bit to be easier on my family’s tummies.

*There is a bit of fat in this recipe. If this is a concern for you simply enjoy this soup in moderation, and know that all the fats I’ve included are good-for-you fats.

I’ve included the ounce amounts of the tomatoes so you can substitute canned tomatoes if you want or need to. Also, this recipe serves 8. If you don’t have 8 people to eat it, I’d recommend making the recipe as it is written and freezing half for another night.

And, you will want it again later. My mother-in-law just kept going on about how wonderful this creamy tomato basil soup recipe was! We all couldn’t wait to eat the leftovers for lunch the next day–my 5 year old and 2 year old were both mad that the grown-ups ate all the left overs. 🙂

Begin by blanching and peeling the tomatoes. If you are unfamiliar with how to do this (don't worry, it is really easy) check out this page .

Once you tomatoes are peeled, dice half of them.

Combine the other half of the tomatoes with the carrots and puree. (I just used my quick and convenient Nutribullet for this).

Place the tomato carrot puree, diced tomatoes, chicken broth, butter, garlic and the sugar in a pot and cook on medium high for about 20 minutes, stirring occasionally. (*Note: I cooked this in my pressure cooker --the love of my life. If you cook this in a pressure cooker, bring it to full pressure and cook for 5 minutes.)

My name is Amy. I'm a mom to three, wife to one, and a sister and aunt to many. I'm an Air Force wife currently living in Bossier City, Louisiana. Oh So Savvy Mom began as a way for me to share parenting and product advice with others. I have a lot share, but I'm no loud mouth. My blog is my way to be heard. Come join me at Oh So Savvy Mom, learn about new products, pick up some parenting tips and tricks, and have a good time.